Wash and soak dried shrimps (1 oz) for 10 mins and dried shiitake mushrooms (1.5 oz) for 15 mins in warm water.

Devein fresh shrimps (5 oz) and marinate with cornstarch (2 tsp). This will make the shrimp a lot more tender.

Once the shiitake mushrooms are fully hydrated, cut them into slices as well as the Chinese sausages (2 piece).

Cut the chicken breast (0.50 lb) half length-wise then into thin slices. Marinate with cornstarch (1 tbsp), salt (0.50 tsp), and water (2 tbsp).

Peel and wash the white radish (2 lb). Cut diagonally in 1/4" slices. Lay the slices down, overlapping slightly, and chop them into strips.

Cut the end off napa cabbage (1 lb), separate the leaves and wash thoroughly. Cut the stems into 1/2" pieces and continue to chop the rest of the cabbage at 1" pieces.

For the carrot (3 oz), cut into thin strips. Smash and cut ginger (1 piece) and garlic (2 clove).

Wash and roughly chop the spring onions (1 handful) and cilantro (1 handful).

Slice the king oyster mushroom (4 oz) into 1/2" slices and cut again into 1/4" strips.

Set all ingredients to the side and make your dough.

In a large bowl, add rice flour (2 lb), stir slowly with chopsticks as you drizzle in hot water (16 oz). What you are making is a half-cooked dough. When it is safe to mix with your hands, do so and knead slowly until all the hot water has been mixed in. Add in cold water (8 oz).

You could use hot water for the total amount of water for the dough. However, it will be harder to knead at first. When we use both hot and cold water, the dough is easier to work with.

Knead the dough until well combined and becomes smooth. If the dough feels too soft, add more rice flour.

Or if you notice that the dough keeps sticking to your hands in clumps after kneading for a while, add some more rice flour to keep it from sticking to your hands. You can add about 1 oz of rice flour to the bowl with the dough and knead a bit more to make sure that it's dry enough to not stick to your hands but still maintains a slightly sticky consistency.

Dust your working surface with a bit of rice flour. Take the dough into smaller pieces and roll them into long tubes on the working surface.

Cut them into your preferred size with a knife or cutter. We suggest you make them about an inch or an inch and a half in diameter.

Take a cut piece of dough and place it between your flattened palms. The top palm should push onto the dough and roll it around until it takes the form of a ball.

In a large wok, bring water to a boil. Add your rice balls and cook them with the lid on until they float. Make sure to stir occasionally so they don't stick to the wok. You know they're done when they float to the top. This takes about 7-8 minutes.

Remove rice balls and place them into a bowl of cold water. This prevents them from being too soft to be put back into the soup. It hardens and shrinks the balls. This also prevents the glutinous rice balls from sticking and, most importantly, it helps to keep the broth of the soup clear.

Set aside.

Pre-heat the wok on high heat and add oil (2 tbsp). Heat the oil for 30 seconds before adding the ginger (1 piece) and garlic (2 clove). Add dried shrimp (1 oz)s and let the oil bloom its flavor. Cook for 30 seconds until it becomes fragrant.

Add Chinese sausage (2 piece) and cook for 30 seconds to render out the fat. Add white radish (2 lb) and stir-fry for 40-50 seconds, then add the shiitake mushroom (1.5 oz) and carrots (3 oz). Stir-fry for 30 seconds.

Add chicken broth (14 oz) and let simmer for about a minute. Add water (6 cup). Note that our measurements for water here is based on the size of our wok and what we taste we prefer. Adjust accordingly.

Let the soup come to a boil with the lid on the wok for about 2.5 to 3 minutes. In the meantime, drain rice balls. Once the soup is boiling, add the napa cabbage (1 lb) and king oyster mushrooms (4 oz). Put the lid back on and bring the soup to a boil again. This will take about 2 minutes.

Turn the heat down to medium and add the chicken (0.50 lb) that was marinating in cornstarch, salt, and water. Make sure to spread the pieces around the wok and submerge them in the hot soup so they cook evenly. Cook for about 40-50 seconds.

Add the marinated shrimps (5 oz) in the same way as the chicken. Spread out in the wok and submerged in the soup. Cook for one minute.

To season the soup, add salt (2 tsp), sugar, white pepper (0.25 tsp), sesame oil (1 tsp), soy sauce (1 tsp), and fish sauce (1 tsp). Mix and add spring onions (1 handful) and cilantro (1 handful).

Turn off heat, stir gently, add fish balls (8 oz). Let them warm up in the soup and add the cooked glutinous rice balls.

Finally, taste to adjust the flavors of the soup. Turn the heat back to high heat to bring the soup to a boil. Serve the soup piping hot. Serve once it's to your taste! This is usually served in a large serving pot or bowl and everyone can take the amount they want in smaller individual bowls.